elbow, rock sugar, ginger, cardamom, aniseed, cinnamon, cooking wine, vinegar, red pepper, fennel and salt.

Practice:

1. Rinse the elbow with water;

2. Put hot oil in the pan, add more rock sugar, and simmer with low heat. Add a piece of ginger, a cardamom, a star anise and a small piece of cinnamon to fry, put it in the elbow, add water, and it will be enough.

3. Add cooking wine and high-alcohol liquor, add proper amount of vinegar, a few red peppers and a few fennel, open the lid and cook for 1 minutes;

4. Put the elbow and the Tang seasoning into the casserole, and take out the dried tangerine peel, aniseed and cardamom, otherwise the seasoning will be too strong, which will rob the meat.

5. After simmering for 1 hour, add salt, which is too late to taste. After stewing for more than an hour, the soup is almost finished, and it is out of the pot.

Tip:

Don't turn it over often, otherwise the skin will easily stick to the casserole and stew black.